Bulgogi (Korean BBQ)
Source of Recipe
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List of Ingredients
1 large Round Steak, excess fat removed
� �� (slightly frozen for ease of handling)
1 bunch Spring Onions with tops, thinly sliced
1/4 - 1/2 C Soy Sauce
1/2 - 1 C Water
2 - 3 T Sugar
1 - 2 cloves Garlic, crushed
several drops Seseme Oil
1/4 t �Salt
1/8 t �Pepper
Steamed Rice (long-cooking)
Recipe
Slice steak into very thin strips, then cut strips about
3 inches long.� Place all other ingredients into a large
bowl; stirring until sugar disolves (using the greater
amounts allows for more "gravy sauce").� Add steak; stir
until steak is well coated.� Cover and marinate at least
2 hours (but preferably overnight), stirring now and then
to seperate and keep meat well coated in sauce.
When ready to prepare, let steak and marinating sauce come
to room temperature.� Place into large skillet; cook in
sauce for about 20 to 25 minutes.� Meanwhile steam rice.
Serve steak and sauce over bed of steamed rice.
NOTE: To get the authentic taste of this Korean dish, it's
very important to use long-cooking rice.� The secret to
using this type of rice, is to rinse the rice 3 or 4 times
before steaming.� This allows the rice to "stick" together
for chopstick usage.
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